The effect of somatic cell concentration in raw milk on its flavor and shelf-life after pasteurization was determined. Individual quarter and cow samples were used in this study. The milk was laboratory pasteurized at 145 F/30 min and stored at 38–42 F. The raw milk was evaluated for flavor and analyzed for somatic cells (WMT), CMT, chlorides, lactose, fat, protein, and total solids. The pasteurized product was examined organoleptically at 0, 7, 14, and 21 days storage. All flavor evaluations were made on coded samples, by experienced judges. A highly significant correlation was observed between somatic cell concentration and flavor scores of the pasteurized product at 0, 7, and 14 days shelf-life. This significance was based on correlation analysis and not on variations in mean flavor scores. A highly significant correlation was noted between somatic cells, CMT score, and percent chloride.